Partridge, spinach and pumpkin soup
Our hearty soup with its partridge topping and lightly roasted pumpkin seeds is ideal for lunch and will have you back on your feet in no time after a morning outside in the cold.
Soups and starters
- 800g (1.7lb) peeled pumpkin
- 4 crowns partridge
- 800g (1.7lb) spinach
- handful sunflower seeds
- 100ml (3.5fl oz) olive oil
- small sprig rosemary
- 2 cloves peeled garlic
- 1 bay leaf
- 50g (2oz) butter
- sprig thyme
- chilli oil
- 500ml (18fl oz) water
- 10g rosemary
- 2 chillies
- Peel the pumpkin using a serrated knife, cut into 2cm dice removing all seeds (don't throw away)
- In a large pan add 20g butter and sweat the pumpkin with crushed thyme, garlic and seasoning for 5-10 minutes
- As the pumpkin slowly softens add 500ml water and cover pan, simmer for approx 7-10 minutes or till soft
- Strain pumpkin, keep cooking liquor. Blitz mixture in the food processor returning any liquor required to allow mixture to develop soup consistency. Adjust seasoning
- Return to the pan with a knob of butter to add richness and shine.
- Remove the wishbone (and make a wish)
- Pull the skin down to protect the breast whilst cooking
- Put a little olive oil in a hot pan with some chopped rosemary and bay leaf and seal the partridge. Add a little butter to help the breast become crisp, golden and caramelised
- Place in the oven for 6-8 minutes at 160C.
- Add 10g butter to the spinach and a little water if necessary, stir over a medium heat in a pan briefly.
- Chop the chilli roughly and infuse in the oil with the rosemary for 20 mins on very low heat.
Pumpkin seed garnish:
- Add a little olive oil to the pumpkin seeds and some rock salt
- Place in the oven for one minute or until golden brown.
- Remove partridge breast from the bone
- Plate simply in pasta bowl, by pouring soup no deeper than a centimetre, place the spinach in the middle and partridge crossed over in the centre
- Add pumpkin seeds and a little chilli oil.